Solid state fermentation

Microbial fermentation method on solid substrate without or basically without free water

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Solid state fermentation means that there is no or almost no microorganism Free water The fermentation mode on the solid substrate, where gas, liquid and solid coexist, means that the porous solid substrate contains water and water insoluble substances.

Liquor and mature vinegar Production process It is a typical solid-state fermentation, which converts sugar in grain into alcohol, and then into vinegar. Relative Liquid fermentation Such as monosodium glutamate Production process in Glutamic acid fermentation ， Xanthan gum Production and fermentation, etc.

Chinese name: Solid state fermentation
Foreign name: Solid State Fermentation （SSF）

Interpretation: No or almost no microorganism Free water Fermentation mode on solid substrate

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advantage

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Compared with liquid fermentation, solid fermentation has the following advantages:

1、 Water activity Low, high water insolubility of matrix, easy growth of microorganisms, high enzyme activity, Enzyme system Richness;

2、 fermentation process Extensive, not strict sterile Conditions;

3. The equipment has simple structure, low investment, low energy consumption and easy operation;

4、 Post processing Simple, less pollution, basically no Wastewater discharge 。

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In a broad sense, solid state fermentation refers to a kind of fermentation that uses insoluble solid substrate to cultivate microorganisms Process , both including Submerged fermentation , and also includes no (or almost no) Free water The process of culturing microorganisms on wet solid materials. In most cases, there is no or almost no free water In the presence of one or more water insoluble solid matrices with certain humidity Microbial fermentation One of Biological reaction process 。

In a narrow sense, solid state fermentation refers to the use of natural substrates carbon source And energy, or any fermentation process that uses inert substrate as solid support, and its system is anhydrous or close to anhydrous.

the way to distinguish

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Solid state fermentation of pure grain The liquor body turns yellow under alkaline heating, and the color depth of different types of liquor is significantly different. However, for liquor of the same manufacturer and flavor type absorbance The volume percentage content of solid fermentation liquor in liquor is better than that of solid fermentation liquor linear relationship The content of solid fermentation liquor in liquor can be obtained by measuring the absorbance value, which can identify new type liquor and solid fermentation liquor.^[1]

Test method: accurately transfer 12.0mL of wine sample to be tested to 50mL with stopper Colorimetric tube Medium, add 1.8mL1 mol/L sodium hydroxide Solution at 70 ℃ Constant temperature water bath Medium heat for 4 hours. After heating, cool to room temperature, and use ethanol Lye Constant volume To 50mL, and then measure its absorbance at 363nm with ethanol alkali solution as the control. The absorbance of semi-finished products in the distillation workshop corresponding to the finished product sample is also measured, and the two absorbance values can be compared.

Pure grain fermentation

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Liquor is the tradition of the Chinese nation Food industry These Rules are formulated to ensure the specific quality of Chinese high-quality liquor produced by using pure grain as raw material, using koji through solid saccharification, solid fermentation, solid distillation, storage and blending.

1. Scope The Rules stipulate Solid state fermentation of pure grain Definition, classification, raw materials and Production process And health requirements Product quality standard Test methods, inspection rules and marks, labels, packaging, storage, transportation, etc.

The Rules are applicable to pure grain solid fermentation liquor products.

2. Definitions

Pure grain solid fermentation liquor product: refers to the specific traditional brewing high-quality liquor product that meets the requirements of the Rules and is approved by the specialized agency to use the product logo of pure grain solid fermentation liquor.

3. Reference standards

GB1350-1999 Rice

GB1351-1999 Wheat

GB1353-1999 Corn

GB1354-1986 Rice

GB/T8231-1987 sorghum

GB2757- Distilled liquor and Concocting wine hygienic standard

GB/T10781.1 Luzhou flavor liquor National standards of

GB/T10781.2 Fragrant liquor National standards of

GB/T10781.3 Rice baijiu National standards of

GB/T11859.1 National Standard for Low alcohol Luzhou flavor Liquor

GB/T 11859.2 National Standard for Low alcohol Flavor Liquor

GB/T11859.3 National Standard for Low alcohol Rice flavor Liquor

QB/T2524-2001 thick sauce Mixed flavor liquor Industry standards

QB/T2187-1995 Sesame flavor Liquor and Spirits Industry standards

QB/T2305-1997 Special flavor liquor Industry standards

GB/T14867-1994 National Standard for Fengxiang Liquor

GB10345. Test Methods for Liquor

GB10346 Liquor Inspection Rules

GB10344 Beverage wine Label standard

GB5009 Food hygiene inspection Method (physical and chemical part)

GB191 Pictorial Marks for Packaging, Storage and Transportation

GB7718-2004 General rules for labeling of prepackaged food

National Standard for Pure Grain Solid Fermentation Liquor Industry

Note: If a new standard is issued, the corresponding old standard will be abolished.

4. Classification Solid state fermentation of pure grain Liquor press Saccharification starter It can be divided into large, small Bran koji wine And mixed koji fermented liquor, etc. It can be divided into Luzhou flavor liquor 、 Fragrant liquor 、 Jiang-flavour Chinese spirits 、 Rice baijiu 、 Mixed flavor liquor 、 Sesame flavor Liquor Special flavor liquor Feng flavor liquor, medicinal flavor liquor, etc.

5. Requirements

5.1 Raw material requirements

Solid state fermentation

The main raw materials for producing pure grain solid fermentation liquor meet the requirements Relevant standards Must be sorghum, corn, wheat, rice Glutinous rice , barley buckwheat 、 Highland barley Waiting for food and peas and beans Etc. (excluding potatoes, fruits and vegetables), with even, plump, fresh, worm free Mildew It is dry and suitable, without sediment, odor and other sundries.

five point two Production conditions Requirements of

Solid state fermentation of pure grain Liquor production must have good environment condition The production enterprise must have complete production equipment and necessary detection means for pure grain solid fermentation liquor. It is recommended to adopt ISO9000 Quality assurance system 、 ISO14000 Environmental assurance system and HACCP Food safety assurance system and perfect product quality detecting system The pure grain solid fermentation liquor was produced. The products marked with pure grain solid fermentation liquor must have enough throughput (such as the number of pits).

five point three technological requirements

5.3.1 According to the characteristics of different types of liquor, according to the traditional process requirements, liquor products can be obtained by solid saccharification, solid fermentation, solid distillation, storage and blending of koji.

5.3.1.1 Material selection: sorghum is the main raw material for wine making. It can also be used together with glutinous rice, wheat, rice and germ And other raw materials, and the liquor raw materials that meet the requirements of HACCP are preferred.

Sensory requirements of liquor making accessories: good Water absorption And bone strength, appropriate particle size; No pollution, no impurities, dry, no mildew, no or little Nutrients and Pectin , multi shrinkage Pentose Etc.

make wine Production water It shall meet the requirements of domestic water standards. Colorless and transparent appearance, no Suspended solids , no sediment. Blending water Soft water It's good.

5.3.1.2 Koji making: brewing Qujiu Saccharification Starter Various products brought in by nature in the manufacturing process Wild mushroom Or a single strain in different raw materials enrichment , expand the cultivation, and preserve the corresponding beneficial microorganisms for wine making. After air drying, drying and storage, it becomes finished koji.

5.3.1.3 Cellar entry solid-state fermentation: from ingredients, grain steaming, saccharification, fermentation Steamed wine etc. Production process Only the liquor brewed by solid state circulation can be called solid fermentation liquor. It is encouraged to adopt reasonable biotechnology to improve the quality of fermented grains.

Solid state fermentation

5.3.1.4 Distillation: the steamer barrel is mainly used as the container (semi-solid method) for slow distillation, and the liquor is picked according to the quality and stored in batches. In addition, yellow water and liquor tail can be poured into the bottom of the pot for distillation and other measures.

5.3.1.5 Storage: the wine container should be placed in the pottery jar Medium, larger Storage container available stainless steel Metal aluminum containers shall not be used as far as possible. Natural aging shall be adopted for liquor storage, and chemical methods such as catalyst shall not be used for aging.

5.3.1.6 Blending: different rounds and grades of liquor and various Flavoring liquor For blending, it is not allowed to add mixed aromatic esters and flavor substances that are not fermented by liquor.

5.3.1.7 Filling: the finished wine can be filled and labeled only after passing the inspection. The contents marked on the label shall comply with GB7718-2004 General rules for labeling of prepackaged food GB10344 Beverage liquor label standard and the National Standard for Pure Grain Solid Fermentation Liquor Industry in Liquor Industry.

5.4 Inspection of Samples and Distilled Semi finished Products

Sensory of sample quality requirement And physical and chemical Health indicators It shall meet the requirements of national standards, industrial standards and relevant standards for superior products. It is also important to check the flavor components of the samples and semi-finished products in the distillation workshop and the discoloration test of the liquor body under alkaline heating conditions. Flavor components mainly include acetaldehyde 、 ethyl acetate 、 N-propanol 、 Sec butanol 、 Acetal 、 Isobutanol 、 N-butanol 、 Ethyl butyrate 、 Isoamyl alcohol 、 acetic acid 、 Ethyl valerate 、 Ethyl lactate 、 Ethyl hexanoate It is necessary to reasonably compare and evaluate the flavor components of the sampled samples and the semi-finished products in the distillation workshop, and combine with the discoloration test of liquor body under alkaline heating conditions to determine the Solid state fermentation of pure grain The characteristics are concluded, and the corresponding inspection methods are shown in the national standard and Appendix 1.

5.5 Packaging requirements

Solid state fermentation

5.5.1 Marks

5.5.1.1 Label, mark and Packing mark Should be used Solid state fermentation of pure grain The specific marking method of liquor products shall be in accordance with GB10344 and GB7718.

5.5.1.2 Packaging mark shall be in accordance with GB191《 Pictorial marks for packaging, storage and transportation 》Implementation of the provisions of.

5.5.2 Packaging

5.5.2.1 Inner packaging Must meet Food Hygiene Required Glass bottles Or other material packaging; Outer packaging Qualified Corrugated box Or other packaging materials; There shall be shockproof and anti-collision spacer materials in the box, and each box shall be attached with product quality certificate.

The packing box shall be marked with the name of the manufacturer, the name of the wine, the specification Batch No , number of bottles, date. There are words and signs such as "Handle with Care", "Keep Away from Tide", "Upward", and the use method shall be in accordance with GB191.

5.5.3 The transportation, storage and transportation must be covered with tarpaulin to avoid strong shock, sunshine, rain, and handling with care. The storage place shall be kept clean, cool, dry, and strictly protected from sun and rain. No kindling is allowed direct contact The wet ground shall not be stacked together with corrosive and toxic substances. The stacking height of cartons shall not exceed 6 layers. The warehouse temperature shall be kept at 10-25 ℃, and 15 ℃ is the most appropriate.

6. Inspection method

six point one sampling method

The assigned audit team shall Finished product warehouse And distilling workshop to take enough samples of finished products and semi-finished products for inspection.

6.2 Test methods

Sense Physical and chemical indicators The test method of shall be in accordance with GB/T10345-1989. Test method of health indicators Lead shall be tested according to the method specified in GB5009.12.

6.3 Inspection method

six point four type inspection

6.4.1 Type inspection Solid state fermentation of pure grain The liquor products shall be comprehensively assessed, that is, all requirements (indicators) specified in the Rules shall be tested. Type inspection shall be carried out under one of the following circumstances:

(1) Twice Delivery inspection The results are quite different;

(2) Due to human behavior or natural condition send production environment Great changes have taken place;

(3) Country Quality supervision The organization or competent department puts forward type inspection requirements.

6.4.2 Delivery inspection

Before delivery of each batch of products, Production unit Delivery inspection shall be carried out, and the contents of delivery inspection include packaging, marks, labels and Solid state fermentation of pure grain Sensory requirements of liquor products and Physical and chemical indicators The qualified products can be delivered.

6.4.3 Judgment rules

6.4.3.1 If an indicator fails to pass the inspection, the batch of products is Nonconforming products 。 To ensure that Physical and chemical inspection Item inspection is not subject to Accidental error Influence, if a certain item is unqualified, another sample shall be taken for re inspection. If it is still unqualified, the item shall be judged as unqualified; If the re inspection is qualified, another sample shall be taken for the second re inspection, and the results of the second re inspection shall prevail.

6.4.3.2 The production unit is allowed to apply for re inspection after rectification for products with unqualified packaging, marks and labels.

7 Interpretation and revision

from China Food Industry Association The Liquor Professional Committee shall be responsible for the interpretation and revision of these Rules.

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